Effects Of Different Soybean Powder On Farinograph And Gelatinization Characteristics Of Wheat Flour,
2023
Agronomy Inner Department of Hetao College, Bayannur, Inner Mongolia 015000 , China
Effects Of Different Soybean Powder On Farinograph And Gelatinization Characteristics Of Wheat Flour, Jing-Hong Shi, Shu-Wen Guo, Yun-Ling Li, Xiao-Bing Zhu
Food and Machinery
The soybean powder and wheat powder were mixed in different proportions, and the effect of different soybean powder on the farinograph and gelatinization characteristics of wheat powder were analyzed using Mixolab hybrid experiment instrument and rapid viscosity analyzer. The result showed that as the amount of soybean powder added increased, the stabilization time and formation time of the dough reduced, the weakening degree of dough protein increased, and peak viscosity, the trough viscosity, final viscosity, and regenerative value continued to decrease. The C2 value, peak viscosity, trough viscosity, final viscosity, gelatinization temperature and gelatinization time were significantly negatively correlated(P＜0.05) with …
Whole Genome Analysis And Molecular Traceability Study Of Salmonella In Fresh Livestock And Poultry Meat,
2023
Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410117 ,China ；Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, Hunan 410117 , China
Whole Genome Analysis And Molecular Traceability Study Of Salmonella In Fresh Livestock And Poultry Meat, Sheng Song, Han Gao, Li Yan, Kun-Peng Guo, Hai-Yun Zhang, Fang-Bin Wang
Food and Machinery
In order to investigate the contamination status of Sal-monella in fresh pork and fresh chicken, and research its whole genome characteristics and molecular traceability, the laboratory randomly collected 24 fresh pork and 27 fresh chicken from the fresh market in Changsha, were inspected according to “National Food Safety Standard Food microbiological examination: Salmonella” GB 4789.4—2016. The results showed that in 24 randomly selected fresh pork, 20 samples were detected, with the detection rate of 83.3%; in 27 randomly selected fresh chicken, 20 samples were detected, and the detected rate is 74.1%; the total detection rate was 78.4%. The results …
Identification Of Peach Fruit Juice Adulterated With Water Based On Hydrogen And Oxygen Stable Isotopes,
2023
College of Food Science and Engineering, Beijing Agricultural College, Beijing 102206 , China ；Beijing Research Center for Agricultural Standards and Testing, Beijing 100097 , China
Identification Of Peach Fruit Juice Adulterated With Water Based On Hydrogen And Oxygen Stable Isotopes, Yue Jiang, An Li, Xin-Xin Jin, Li-Gang Pan, Zhi-Yong Zhang
Food and Machinery
In this study, fresh peach juice is taken as the research object, and the moisture in the peach juice sample is extracted without fractionation by using the full-automatic vacuum condensation extraction technology. The hydrogen and oxygen isotopes in the water sample are simultaneously determined by using the element analyzer-stable isotope mass spectrometer (EA-IRMS). The reliability of the analysis method is evaluated by adding tests, and the change rule of hydrogen and oxygen isotope ratio after the peach juice is mixed with different proportions of moisture is discussed by using the established analysis method and multiple comparative analysis. The results showed …
Determination Of Vancomycin Antibiotics Residues In Animal Derived Food By Solid Phase Extraction And High Performance Liquid Chromatography-Tandem Mass Spectrometry,
2023
Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075 , China ；Hubei ProvincialEngineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430075 , China
Determination Of Vancomycin Antibiotics Residues In Animal Derived Food By Solid Phase Extraction And High Performance Liquid Chromatography-Tandem Mass Spectrometry, Jin Lin, Xiao-Long Fan, Feng Jiang, Qing-Zhi Peng, Tao-Hong Zhou
Food and Machinery
A accurate and quantitative method was developed for the determination of vancomycin antibiotics residues in animal food by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The samples were extracted by formic acid acetonitrile solution, degreased by acetonitrile-saturated n-hexane, purified by cation solid-phase extraction column, detected in the multi reaction monitoring (MRM) positive ion mode, and quantified by internal standard method using didechloro vancomycin as internal standard. The results showed that the target of vancomycin and norvancomycin had a good linear relationship in the range of 20~200 μg/L, and the correlation coefficient (R2) could reach more than 0.997. The …
Detection And Analysis Of Sulfonamides Residues In Meat Poultry In Hunan Province,
2023
Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, Hunan 410000 , China
Detection And Analysis Of Sulfonamides Residues In Meat Poultry In Hunan Province, Jun Xiang, Wan-Li Tang, Hui Liu, Hong-Qing Zhao
Food and Machinery
To understand the residues of sulfonamides in meat poultry in Hunan, providing basis for expanding the application of detection methods of sulfonamide residues and strengthening the quality and safety supervision of meat poultry products, the ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) method was optimized for the simultaneous determination of 10 kinds of sulfonamide residues in meat poultry. The residues of sulfonamides in more than 300 batches of meat poultry samples produced and sold in various regions of Hunan Province were analyzed. The detection results of actual samples showed that the detection rate of trimethoprim was the highest among the …
Evaluation Of Uncertainty In Chemical Analysis Laboratory Using Control Chart,
2023
Chengyang District Product Quality Inspection Center, Qingdao, Shandong 266109 , China
Evaluation Of Uncertainty In Chemical Analysis Laboratory Using Control Chart, Jing Li, Xin-Xin Xiao, Xian-Jin Guo
Food and Machinery
According to the test method of GB/T 5750.6—2006, the cadmium content in drinking water was measured by graphite furnace atomic absorption spectroscopy, and the accumulated data was statistically analyzed based on the Top-down control chart method. The extended uncertainty was 0.30 μg/L (k=2,P=95%). Using Top-down control chart method to assess the uncertainty is statistically rigorous, and has a wide range of application prospects.
Study On The Standardized Method Of Key Supervision Data For Safe Production Of Instant Rice,
2023
College of Food Science and Engineering, Central South University of Forestry and Technology,Changsha, Hunan 410004 , China ；National Engineering Laboratory for Rice and By-productDeep Processing, Changsha, Hunan 410004 , China
Study On The Standardized Method Of Key Supervision Data For Safe Production Of Instant Rice, Xiao-Juan Wu, Dong Xu, Jie Dong, Wei Wu
Food and Machinery
The entire industrial chain of instant rice production, including paddy planting, paddy storage, rice processing, instant rice processing, instant rice storage and sales, etc., was analyzed to select the main links and critical control points. The detection objects, main indicators and main hazard factors, such as pollutants, mycotoxins, food additives, microbiological indicators, etc., of important links and critical control points were determined. A relatively complete key supervision database structure for the safe production of instant rice has been gradually formed. The key supervision database for the safe production of instant rice included regulation sets, method sets and data sets. The …
Geographic Origin Determination Of Millet Based On Near Infrared Spectroscopy Technique,
2023
Department of Life Science, Yuncheng University, Yuncheng, Shanxi 044000 , China
Geographic Origin Determination Of Millet Based On Near Infrared Spectroscopy Technique, Nan Li, Chun-Jie Yang
Food and Machinery
In order to provide a scientific method for the geographic origin determination of millet, a portable near-infrared (NIR) spectrometer was used in combination with other methods, including principal component analysis (PCA), linear discriminant analysis (LDA) and multi-layer perceptron neural network (MLP-NN). The results showed that, for PCA model, samples from different places except Shanxi, Henan and Heilongjiang provinces clustered into different groups significantly. Millet samples from different origins could be effectively discriminated by FLDA and MLP-NN. The MLP-NN model was better than FLDA model in recognition rate. The recognition accuracy of the two models for the predication set were 92.3% …
Research On “Blockchain + Rfid” Enabling Food Traceability Platform,
2023
Department of Information Administration, Guangdong Justice Police Vocational College, Guangzhou, Guangdong 510520 , China
Research On “Blockchain + Rfid” Enabling Food Traceability Platform, Zong-Mei Liu
Food and Machinery
The “Blockchain + RFID” two-in-one collaborative sharing model constructed by blockchain technology and radio frequency identification technology in the era of big data is described. This model uses the alliance chain to build the food traceability system and Go language is used to develop the chain in Fabric Code. Node.js is used to write the client program. The mobile terminal realizes the food traceability query by scanning the code, and the client uses certificate authentication account to query the web page. Through the interconnection of all aspects of food circulation, we can quickly locate responsible parties for food safety incidents.
Design And Drying Test Of Refractance Window Drying Equipment,
2023
College of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048 , China
Design And Drying Test Of Refractance Window Drying Equipment, Wei-Peng Zhang, Yi-Fan Nie, Hong-Wei Xiao, Zhi-An Zheng, Hao-Yu Ju, Zhi-Gang Huang
Food and Machinery
In order to explore a suitable drying device and method for heat-sensitive pulp materials, a refractance window dehydration (RW) device and an infrared refractance window dehydration (IR-RW) device were designed and manufactured with hot water and carbon fiber infrared plate as heat sources, respectively. The drying experiments were carried out with carrot pulp and also compared with the hot air drying. Both of the RW and IR-RW device were composed of feeding system, heating system, cooling system and unloading system. The control system was made of touch screen and a series of slave controllers. A control network was formed base …
Image Segmentation Of Sheep Ribs Based On U-Shaped Convolutional Neural Network,
2023
College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070 , China
Image Segmentation Of Sheep Ribs Based On U-Shaped Convolutional Neural Network, Shi-Da Zhao, Shu-Cai Wang, Zhen-Qiang Li, Yan Chen
Food and Machinery
Accurate identification of lamb rib area is an important content in the research of sheep carcass intelligent cutting equipment. Aiming at the problem that the color, texture and other characteristics of the carcass of the split half sheep are not obvious, and it is difficult to achieve accurate segmentation of the rib area, this paper takes the sheep rib as the research object, and proposes a sheep rib based on U-shaped convolution neural network Row image segmentation algorithm. First, collect sample images of lamb ribs, used image augmentation technology to expand the image data, and after normalization, established a lamb …
Design Of Industrial Fermentation Measurement And Control System,
2023
School of Mechanical Engineering, Nantong Institute of Technology, Nantong, Jiangsu 226002 , China
Design Of Industrial Fermentation Measurement And Control System, Li-Ming Qian, Feng Guo, Meng Zha, Wei-Wei Lu
Food and Machinery
In order to improve the quality of products in the fermentation process and increase the output of products and optimize the fermentation process. a set of fermentation process measurement and control system based on SIEMENS PCS7 and Batch formulation system was designed in this study. Moreover, the centralized management of data was realized through MES system and report system. The system consisted of network part, hardware part, software part and data processing part. The double redundant ring network structure was adopted in the network part. The CPU400 redundant structure was adopted in the hardware part. PCS7 and batch were used …
Design Of Tea Baking Temperature Control System Based On Fuzzy Neural Network Pid Control,
2023
Nanjing Vocational College of Information Technology, Nanjing, Jiangsu 210023 , China
Design Of Tea Baking Temperature Control System Based On Fuzzy Neural Network Pid Control, Xing Chen
Food and Machinery
Aiming at the refined requirements of temperature in the process of scented tea baking, a control system composed of fuzzy control, neural network and PID algorithm was proposed to realize the reliable control of temperature and humidity and to achieve the purpose of rapid dehumidification and drying of flowers. The system taken the temperature and humidity error e and error rate ec as input variables for fuzzy processing, established membership function, through fuzzy reasoning and fuzzy production into the output, for PID control system to provide optimal regulatory factor △K, accurate control of the executive unit. The system …
Packaging Design Of Dong Culture Based On Eye-Tracking Technology,
2023
Academy of Fine Arts, Guizhou University, Guiyang, Guizhou 550025 , China
Packaging Design Of Dong Culture Based On Eye-Tracking Technology, Shuo Yang, Chao Zhang, Xiao-Jun Zhu
Food and Machinery
This study taking the Dong nationality as an example, ethnic elements of Dong and eye-tracking experiments were combined. Integration analysis of consumer perceptual imagery evaluation of cultural elements, which clarifies that the Dong ethnic elements had unique visual symbol characteristics with disseminating value. From the perspective of modern aesthetics, the design of drinking water was integrated with the elements of ethnic symbols. Furthermore, the Dong people’s exclusive packaging language could lay the foundation to provide a reference method for contemporary ethnic food packaging design, as well as arousing consumers’ attention and aesthetic tasting ethnic culture.
Research On Pre-Packaged Food Detection Based On Machine Vision,
2023
Shandong College of Electronic Technology, Jinan, Shandong 250200 , China
Research On Pre-Packaged Food Detection Based On Machine Vision, Wen-Xiu Li, Qiu-Ping Luan
Food and Machinery
In order to improve the detection accuracy of pre-packaged food, a defect detection system based on machine vision was designed. The detection system mainly includes image acquisition module, image processing and analysis module, output execution module and so on. The image processing method was described in detail. The image denoising model based on partial differential equation was used. The defect region was segmented by double threshold segmentation method. Finally, BP neural network was used to classify defects according to circumference, area and roundness. The feasibility and effectiveness of the method ware verified by experiments. The experimental results show that the …
Effects Of 60Co-Γ Ray Irradiation On Sterilization And Quality Of Youtazi,
2023
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052 , China
Effects Of 60Co-Γ Ray Irradiation On Sterilization And Quality Of Youtazi, A-Qian Shen, Wen-Shu Huang, Tong Li, Shu-Chang Chen, Zuo-Shan Feng, Yu-Jia Bai
Food and Machinery
In order to explore the suitable irradiation range of 60Co-γ ray irradiation on Youtazi, which was adopted 60Co-γ ray irradiation with different irradiation dose to investigate the effects of irradiation dose on microorganism, acid value (AC), peroxide value (POV) and chromatic aberration of Youtazi under different conditions. The results showed that the number of microorganisms in Youtazi decreased with the increase of irradiation dose, and the range of irradiation dose was 3~7 kGy. Irradiation can slow down the increasing trend of acid value in Youtazi during storage, and the higher the irradiation dose, the lower the acid value …
Effects Of Starch, Fat, Protein And Nacl On Antibacterial Activity Of Chlorine Dioxide,
2023
Department of Pharmaceutical and Bioengineering, Zibo Vocational Institute, Zibo, Shandong 255314 , China
Effects Of Starch, Fat, Protein And Nacl On Antibacterial Activity Of Chlorine Dioxide, Qiu-Yun Bi
Food and Machinery
In this paper, the sensitivity of Gram-negative bacteria, Gram-positive bacteria, yeast, fungal spores and Bacillus cereus spores of several food borne microorganisms in the relative humidity of 90% and 0.08 mg/L gaseous ClO2 was studied. The results showed that the resistance of Gram-negative bacteria, Gram-positive bacteria, yeast, fungal spores and Bacillus cereus spores to gaseous ClO2 gradually increased. Through the treatment of gaseous ClO2, the average reduction of microorganism was 0.1~3.5 lg (CFU/cm2). At the same time, the effects of starch, fat, protein and NaCl in food on the antibacterial activity of gaseous ClO …
Effects Of Different Organic Acid Impregnating Treatments On The Quality Of Freeze-Dried Apple Slices,
2023
Food College, Shengyang Agriculture University, Shenyang, Liaoning 110161 , China ；School ofFood Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171 , China
Effects Of Different Organic Acid Impregnating Treatments On The Quality Of Freeze-Dried Apple Slices, Qian-Ju Wang, Ting-Cai Yan, Qiu-Ju Yan, Chun Hua, Feng Zhou, Hai-Ou Wang
Food and Machinery
The fresh-cut apple slices were impregnated with different concentrations (1%, 2%, 3% and 4%) of organic acid including citric acid, ascorbic acid, malic acid and acetic acid. The color, yield, rehydration, deformation rate, texture characteris-tics and microscopic pore structure of freeze-dried apple chips were used as indicators to analyze the effect of different acid immersion on the quality of vacuum freeze-dried apple chips. The results showed that the △E value of freeze-dried apple slices treated with citric acid, ascorbic acid and malic acid increased with the increase of acid concentration, with relatively small △E value treated with acetic acid, …
Optimization Of Degumming Process And The Analysis Of Physicochemical Indexs Of Flaxseed Oil,
2023
College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai 810016 , China
Optimization Of Degumming Process And The Analysis Of Physicochemical Indexs Of Flaxseed Oil, Yun-Yun Chen, Jin-Ying Wang, Xing-Rui Wang, Yu-Ze Han
Food and Machinery
In order to improve the quality of flax oil, the conventional hydration method was used to optimize the degumming process conditions and analyze the main physicochemical indexes. Taking the degumming rate as an indicator, the effects of temperature, time, water addition and phosphoric acid addition on the degumming effect of flax seed oil were studied respectively. Optimizing the degumming conditions of flax seed oil based on single factor and Box-Behnken center combination experimental design principle. The results showed that the best process conditions for degumming by conventional hydration method of flax seed oil: the temperature of 63.7 ℃, the time …
Optimization Of Preparation Technology And Structural Characterization Of Tarragon Essential Oil Nanocapsules,
2023
College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, Henan 471003 , China
Optimization Of Preparation Technology And Structural Characterization Of Tarragon Essential Oil Nanocapsules, Ying Liang, Hui-Yun Zhang, Huai-Bin Kang
Food and Machinery
Chitosan-tarragon essential oil nanocapsules were prepared by ion gelation method. The effects of the mass ratios of tarragon essential oil to chitosan, pH of chitosan solution, and the mass ratio of sodium tripolyphosphate to chitosan on the encapsulation rate of tarragon essential oil nanocapsules were investigated. Box-Behnken experiment design and response surface analysis were used to optimize the preparation process of nanocapsules, and the quadratic regression model was established. The results showed that the optimum preparation process of tarragon essential oil nanocapsules was the mass ratio of tarragon essential oil to chitosan 2∶1, pH=3.5, and the mass ratio of sodium …
